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Smoked Boneless Skinless Breasts

post #1 of 11
Thread Starter 
While I know that boneless skinless breasts aren't the best choice for the smoker, any tips/tricks to make them come out alright (time, brining, rubbing, etc)? I just found out some non-pork eaters are coming to my BBQ this evening and I want to make another smoky option. I have several pounds of boneless skinless breasts sitting in the fridge that can be made ready ASAP... Help! Thanks in advance.
post #2 of 11
I find that my chicken breast come out moist if you inject them with some butter mixed with you spice
post #3 of 11
I just sprinkle rub all over them and put them in the middle of the Chargriller. After 45-60 min, depending on size and cook temp, I sauce them and continue cooking another 30-45 min. Then they go on a medium grill for 10-15, with sauce, being careful not to carmelize the sauce too much.YMMV.
post #4 of 11
My suggestion would be to brine them for at least 8 hours, rinse the brine off, and wrap in bacon for the smoke treatment. Should give you some very tasty, and tender, breasts.
post #5 of 11
You can chose one of those great recipes for your chicken. Now I like sumosmoke's recipe for the yard bird only cause I have tried it and it came out well. Now not to say that dennis (smokind) isn't good I just havn't tried it yet.He does know his yard bird thou.
post #6 of 11
You could mix them with some ground chuck or beef tongue and make some polish sausages for the grill!
post #7 of 11
Thread Starter 
Thanks for the tips. I'm guessing it'll take them around an hour at 250?
post #8 of 11
Go by temp, not by time. icon_cool.gif It's fine if you want to smoke @ 250 but take until the internal temp hits 160 before pulling and foiling (as the temp will raise another 5 degrees while it's foiled).
post #9 of 11
I've done BS breasts several times, and I will brine them for 1 hour only, wrap them in bacon and smoke them in mesquite at a high temp (250-300) until they hit about 165. This brine that I found is AWESOME, and it's going in the wiki when the new forum gets here:

1 gallon water

3/4 cup kosher salt

2/3 cup sugar

3/4 cup soy sauce

1 teaspoon each of dried tarragon, thyme, black pepper

1/4 cup olive oil

Start by boiling the water and then adding the salt and sugar, so that it will dissolve easier. Then add the spices to the hot liquid so that the flavors are extracted. Cool the brine solution.

Place the brine solution into a non-reactive container and immerse the chicken in the brine, weighting it down if necessary. (Use a heavy plate or a brick inside a ziploc bag as a weight). Place the container into the refrigerator and leave for 10 hours*. You can also brine the chicken in an ice chest, by pouring the brine solution into the ice chest, immersing the chicken and weighting down. (Use ziploc bags filled with ice cubes, or "blue ice" to keep the brining solution cool during the brining process.

Upon completion of the brining time remove the chicken from the brine and wash twice for at least 30 seconds in fresh water. Dry the chicken with paper towels.

*1 hour for breasts
post #10 of 11

i did some the other day, but not in the smokin way you think....i used mesqu charcol from kingsford and put it in the cooking chamber at one end by the SFB entry hole and the breast's at the other end....i used a rub only on them and after 45 minutes they were done to 180....tasted nice a smokey plus they were juicy too.............bob



post #11 of 11
Originally Posted by sumosmoke View Post

My suggestion would be to brine them for at least 8 hours, rinse the brine off, and wrap in bacon for the smoke treatment. Should give you some very tasty, and tender, breasts.

Sumo, what brine concentration would you use to brine breasts for 8 hours?

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